A delicious and simple recipe for Limoncello Cheesecake Bars. Made with a rich and creamy cheesecake filling infused with Limoncello and a crunchy cinnamon-spiced crust. Pair with a cup of hot coffee for a delicious sweet treat!
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How to Make Limoncello Cheesecake Bars
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
How to Make The Crust
Pulse the Graham cracker, cinnamon, melted, and sugar in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
How to Make Limoncello Filling
Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the sour cream and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan.
Bake the Limoncello Cheesecake Bars for 50 to 55 minutes until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking.
Take the baking pan out of the water bath and place it on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut into 12 pieces, and serve cold.
How to Store
Refrigerated the Limoncello Cheesecake Bars for up to 3 days in an airtight container.
How to Freeze
Place the cooled Cheesecake Bars (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place it in a freezer ziplock bag. Seal and return to freezer for up to 2 months. Remove the foil before defrosting.
Tips for Making Limoncello Cheesecake Bars
- Use Bricks of Cream Cheese: Make sure you use 8-ounce bricks of full-fat (do not use low-fat cream cheese or cream cheese spread).
- Chill the Cheesecake Bars: Make sure to chill in the refrigerator before slicing.
- Remove the pan from the oven when the center of the cheesecake is still jiggly. As it cools, it will firm up.
- Ensure your cream cheese, eggs, and sour cream are properly softened to room temperature; this ensures that the mixture will be smooth and free of lumps.
Notes:
- The cheesecake can be stored in an airtight container in the refrigerator for up to 3 days.
- (An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read between 180°-190 °F) when ready.
- How to Freeze the Limoncello Cheesecake Bars: Place the cooled Limoncello Cheesecake Bars (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place it in a freezer ziplock bag. Seal and return to freezer for up to 2 months. Remove the foil before defrosting.
📖 Recipe
Limoncello Cheesecake Bars
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 15 crackers)
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1/2 teaspoon Saigon cinnamon
- For the Lemoncello Cheesecake Bars Filling:
- 16 ounces (2 packages)full fat cream cheese, at room temperature
- 1-1/4 cups granulated sugar
- 1-1/2 cups full-fat sour cream
- 5 large eggs , room temperature
- 3 teaspoons pure vanilla extract
- 1/2 cup limoncello , at room temperature
- zest from 2 lemons
- 1/8 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
How to Make The Crust
- Pulse the Graham cracker, cinnamon, melted, and sugar in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press the mixture evenly in the prepared pan, and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
How to Make Limoncello Filling
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the sour cream and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
- Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan.
- Bake the Limoncello Cheesecake Bars for 50 to 55 minutes until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking.
- Take the baking pan out of the water bath and place it on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut into 12 pieces, and serve cold.
Notes
- The cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190 °F) when ready.
- How to Freeze: Place the cooled Limoncello Cheesecake Bars (cut or uncut) on a plate and freeze, uncovered, until firm.
- Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place it in a freezer ziplock bag. Seal and return to freezer for up to 2 months. Remove the foil before defrosting.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
